Smothered Chicken

You'll need 2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2C White Wine
1/4C Olive oil
8oz shredded mozzarella

Preheat oven to 375
spray a 13/9" pan with non stick cooking spray
put 2 layers of chicken in pan,
cover with proscuitto,
top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope
pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes
top with cheese and bake for 5 minutes more.

Mini Pumpkin Pie Bites

Ingredients

2

boxes  Refrigerated Pie Crust

1

cup canned pumpkin puree (NOT pumpkin pie filling)

2

eggs, divided

2/3

cup brown sugar

2

teaspoons pumpkin pie spice

1

tablespoon sugar

1/2

teaspoon cinnamon

1/2

cup butterscotch chips (optional)

1/2

teaspoon sea salt flakes (optional)

Steps

• 1

  Heat oven to 400°F. Line workspace with a large piece of parchment. Open first box of pie crust and unroll both crusts. Slice each in half, then arrange the halves, rounded edges facing in toward the center, to create a large square (crusts may overlap a bit). With a rolling pin, roll the square into a rectangle.
• 2

  Use a knife to lightly score 2 x 2-inch squares on the dough. Brush surface of dough with 1 beaten egg (save remaining beaten egg for the top crust).
• 3

  In a large bowl, stir together pumpkin puree, 1 egg, brown sugar and pumpkin pie spice. Spoon filling into the center of each scored square.
• 4

  Roll second box of pie crusts into a large rectangle on another piece of parchment. Gently lay this crust on top of the pumpkin puree layer.
• 5

  With a pastry cutter, cut into individual 2 x 2-inch squares. Brush top crusts with remaining beaten egg and sprinkle with sugar and cinnamon. Bake for 18-22 minutes, or until pie squares turn light golden around the edges.
• 6

  Optional: Allow to cool to room temperature. Melt butterscotch chips in the microwave, transfer to a plastic bag, snip a small corner from the bag and drizzle atop pumpkin squares. Sprinkle with sea salt. Allow butterscotch topping to harden before serving. To serve, gently pull pie bites apart and enjoy!

Greek Wedding Soup

Ingredients

1/2

lb ground beef

1/4

cup crumbled feta cheese

2

tablespoons Progresso™ plain panko crispy bread crumbs

3

eggs

2

cloves garlic, finely chopped

2

tablespoons finely chopped fresh mint leaves

1/2

teaspoon salt

1/4

teaspoon ground black pepper

1

carton (32 oz) Progresso™ chicken broth

2

medium carrots, peeled and thinly sliced

1/3

cup uncooked orzo or rosamarina pasta

3

cups baby spinach, coarsely chopped

1

tablespoon lemon juice

Shredded Mizithra cheese, if desired

Steps

• 1

  In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36).
• 2

  In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering.
• 3

  In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
• 4

  To freeze: In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). Place on parchment-lined cookie sheet in single layer, and freeze 30 to 45 minutes or until firm. Transfer frozen meatballs along with carrots and orzo to 1-quart resealable freezer plastic bag. Add spinach to another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in frozen meatball mixture. Simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in frozen spinach; return to simmering. In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.

Ranch Chicken Rollup Bake

Ingredients

2

cups shredded deli rotisserie chicken

1/2

cup ranch dressing

3/4

cup shredded Italian cheese blend (6 oz)

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

2

tablespoons sliced green onions (2 medium)

Steps

• 1

  Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
• 2

  On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
• 3

  Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Bacon Cuban Roll-Ups

Ingredients

1

container (8 oz) cream cheese spread, softened

2

tablespoons chopped fresh cilantro leaves

2

teaspoons packed brown sugar

2

teaspoons yellow mustard

1

teaspoon soy sauce

1

package (11 oz)  flour tortillas for burritos (8 tortillas; 8 inch)

1

lb sliced deli ham

8

slices Swiss cheese (about 6 oz), cut in half

6

slices bacon, crisply cooked and crumbled

6

dill pickle planks (from 32-oz jar), cut in 4 strips lengthwise

Steps

• 1

  In medium bowl, mix cream cheese spread, cilantro, brown sugar, mustard and soy sauce. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with ham, Swiss cheese, bacon and pickles.
• 2

  Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
• 3

  To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Copycat Pizza Hut™ Bigfoot Pizza

Ingredients

2

cans (13.8 oz each) Pillsbury™ refrigerated pizza crust

2

tablespoons olive oil, divided

1

cup marinara sauce

1

lb mozzarella cheese, grated

3-4 oz pepperoni

1/2

green bell pepper, sliced

1

teaspoon dried basil

Steps

• 1

  Preheat oven to 400°F. Lightly oil a large baking 11x17-inch baking sheet with 1 tablespoon of olive oil.
• 2

  Open 2 cans Pillsbury® Pizza Crust. Roll out crusts on a lightly floured surface until they are slightly larger than half of the baking pan. Work the pizza crusts into the baking pan, making sure the dough goes up the sides and covers the entire pan. Pinch the dough seam together in the middle to meld the two crusts into one big one.
• 3

  Drizzle the crust with an additional 1 tablespoon olive oil and poke the crust with a fork a few times. Par-bake crust at 400°F for 6 minutes.
• 4

  Remove pan from oven and use a fork to push down any bubbles that have formed in the crust. Spread marinara sauce evenly over crust, working it all the way to the edges. Then spread on cheese, pepperoni, green peppers, and dried basil.
• 5

  Return pizza to oven and bake for another 12-15 minutes, rotating pan halfway through baking, until dough is nicely browned around the edges and cheese is bubbling.
• 6

  Let pizza cool for 5 minutes when it comes out of the oven. Then slice into 21 square slices (3 rows by 7 rows) and serve!